Name: Pomegranate Glazed Chicken
Prep time: 20 min
Cook time: PT-498226H49M40S
Total time: PT-498226H49M40S
Cuisine: American
Ingredients: • 2 lb bone-in, skin-on chicken thighs (about 6 pieces); • 1 teaspoon salt; • 1 teaspoon ground cumin; • 1 teaspoon ground coriander; • 1 teaspoon smoked paprika; • 1/4 teaspoon cayenne pepper; • 1 tablespoon olive oil; • 1/2 cup pomegranate molasses; • 1/2 cup pomegranate juice; • 3 cloves garlic, grated or minced; • 2 teaspoons cornstarch; • 2/3 cup fresh pomegranate seeds (from about 1 medium pomegranate); • 1/3 cup chopped fresh parsley; • 1 clove garlic, grated or minced; • juice of 1/2 lemon; • salt and pepper, to taste

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Get ready to fall in love with a chicken dish that’s bursting with vibrant flavor and a delightful sweet and tangy glaze. This Pomegranate Glazed Chicken is incredibly moist, tender, and finished with a beautiful glossy sheen that looks as amazing as it tastes. It’s the perfect way to elevate weeknight dinners or impress guests at your next gathering.

This spectacular chicken, glistening with a rich pomegranate glaze and topped with a burst of fresh, jeweled pomegranate seeds and herbs, is a true showstopper.

Recipe Details

Flavor Profile: Sweet, tangy, savory, with warm spice notes and a fresh herbaceous finish.
Texture: Crispy skin, tender and juicy meat, with a luscious, slightly thickened glaze and a bright, fresh topping.
Total Active Time: Approximately 20 minutes.
Total Cook Time: Approximately 30-35 minutes.
Difficulty: Easy.

What You’ll Need

For this delightful recipe, you’ll be working with tender bone-in, skin-on chicken thighs, which are seasoned beautifully and then seared to crispy perfection. The star of the show is the luscious pomegranate glaze, made from pomegranate molasses and juice, thickened with a touch of cornstarch. Finally, a bright, fresh topping of pomegranate seeds, parsley, and a hint of garlic and lemon adds a wonderful contrast.

Ingredient Notes

Chicken – We’re using bone-in, skin-on chicken thighs for maximum flavor and moisture. The bone helps keep the meat tender, and the skin crisps up beautifully in the oven, providing a wonderful textural contrast.
Pomegranate Molasses – This is a concentrated syrup made from reduced pomegranate juice. It has a wonderfully tart and slightly sweet flavor that is crucial to the glaze. You can find it in most specialty grocery stores or international aisles.
Pomegranate Juice – Use 100% pomegranate juice for the best flavor. It adds sweetness and a beautiful fruity depth to the glaze.
Fresh Pomegranate Seeds – Also known as arils, these little jewels add a burst of juicy tartness and a delightful pop of texture to the finished dish. They also make for a stunning garnish.
Cornstarch – This is our secret to achieving that perfect, glossy, syrupy glaze that coats the chicken beautifully without being too thin.

Add-ins and Substitutions

Herbs – If you don’t have fresh parsley on hand, fresh mint or cilantro would also be delicious additions to the topping, offering a different but equally delightful fresh element.
Spices – Feel free to adjust the cayenne pepper to your liking, or omit it entirely if you prefer a milder heat. A pinch of ground cinnamon could also be lovely in the spice rub for an extra layer of warmth.
Citrus – While lemon juice is perfect for the topping, a touch of lime juice could offer a slightly different zesty note if that’s what you prefer.

How to Make Pomegranate Glazed Chicken

Get ready for a culinary adventure that’s as simple as it is delicious! We’ll start by getting our chicken perfectly seasoned and then move on to creating that irresistible glaze.

Preheat Your Oven: Begin by preheating your oven to a cozy 400 degrees Fahrenheit. This will ensure your chicken cooks through beautifully and the skin gets wonderfully crisp.
Season the Chicken: Take your beautiful chicken thighs and give them a good rub down with salt, ground cumin, ground coriander, smoked paprika, and a pinch of cayenne pepper. Don’t be shy; get those spices worked under the skin too for maximum flavor infusion.
Sear for Sizzle: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Carefully place your seasoned chicken thighs, skin-side down, into the hot skillet. Let them sear undisturbed for about 5 minutes, until that skin is golden brown and delightfully crispy. Then, flip them over and sear the other side for another 2 to 3 minutes.
Whisk Up the Magic: In a separate bowl, whisk together the 1/2 cup of pomegranate molasses, 1/2 cup of pomegranate juice, 3 cloves of grated or minced garlic, and 2 teaspoons of cornstarch. Keep whisking until everything is smooth and well combined.
Glaze and Coat: Pour this luscious pomegranate mixture into the skillet with the seared chicken. Swirl the skillet gently to coat all the chicken pieces in the glossy sauce.
Into the Oven: Carefully transfer the skillet to your preheated oven. Bake for 10 minutes, then, using a spoon or brush, baste the chicken with the lovely sauce that’s pooling in the skillet. This step helps to really build up that flavor and create a beautiful glaze.
Finish Cooking: Continue baking for another 5 to 10 minutes. You’re looking for the sauce to become wonderfully syrupy and for the chicken to reach an internal temperature of 165 degrees Fahrenheit.
Prepare the Topping: While the chicken is finishing in the oven, it’s time to make the vibrant fresh topping. In a small bowl, combine the 2/3 cup of fresh pomegranate seeds, 1/3 cup of chopped fresh parsley, 1 clove of grated or minced garlic, the juice of 1/2 lemon, and a pinch of salt and pepper to taste. Give it a gentle stir to combine all those wonderful flavors.
Rest and Garnish: Once the chicken is cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute, ensuring the most tender bite. Finally, spoon the fresh pomegranate and parsley mixture generously over the glazed chicken and serve immediately.
Pro Tip: Make sure your skillet is truly oven-safe. Cast iron skillets are perfect for this recipe as they conduct heat beautifully and can go from stovetop to oven with ease.

Recipe Tips

Crispy Skin Secret: For the crispiest chicken skin, ensure the skin is patted very dry before seasoning and searing. Don’t overcrowd the pan when searing, as this can steam the skin instead of crisping it.
Doneness Check: Using an instant-read thermometer is the most reliable way to ensure your chicken is cooked to the perfect internal temperature of 165 degrees Fahrenheit. Insert it into the thickest part of the thigh, avoiding the bone.
Sauce Consistency: If your glaze seems a little thin after baking, you can carefully remove the chicken to a plate, place the skillet back on the stovetop over medium heat, and simmer the sauce for a few more minutes until it reaches your desired syrupy consistency. Be sure to watch it closely so it doesn’t burn.
Resting is Key: Don’t skip the resting period! Allowing the chicken to rest for 5 minutes after baking allows the juices to settle back into the meat, resulting in incredibly moist and tender chicken.

FAQs

Can I use boneless, skinless chicken thighs? While boneless, skinless thighs will work, they won’t achieve the same level of crispiness on the skin, and the cooking time will be shorter. You may need to adjust the baking time accordingly and monitor them closely to prevent overcooking. Bone-in, skin-on thighs are highly recommended for the best texture and flavor.
Where can I find pomegranate molasses? Pomegranate molasses is readily available in most well-stocked supermarkets, often in the international foods aisle, or at specialty food stores. You can also find it online.
How do I get fresh pomegranate seeds out of a pomegranate? Score the pomegranate around its equator, then twist the halves apart. Submerge the halves in a bowl of water and gently break the arils free. The pith will float, and the seeds will sink, making them easy to scoop out.

Serving Suggestions

This Pomegranate Glazed Chicken is wonderfully versatile and pairs beautifully with a variety of sides. Consider serving it over fluffy couscous or fragrant basmati rice to soak up that delicious glaze. A simple side salad with a light vinaigrette would offer a refreshing contrast, or you could opt for roasted vegetables like broccoli or Brussels sprouts for a complete, hearty meal. A dollop of plain yogurt or a drizzle of tahini sauce can also add a creamy element.

Make This Recipe in Advance

You can prepare some components of this dish ahead of time to make assembly quicker.
* Spice Rub: The dry spice mix for the chicken can be measured out and stored in an airtight container at room temperature for up to a month.
* Pomegranate Topping: The pomegranate seeds, parsley, garlic, and lemon juice for the topping can be combined up to an hour in advance and kept chilled in the refrigerator. The flavors will meld nicely, but the parsley will be freshest if added just before serving.
* Glaze Mixture: The ingredients for the glaze (pomegranate molasses, juice, garlic, and cornstarch) can be whisked together and stored in the refrigerator for a few hours before cooking. Give it a good whisk again before pouring it into the skillet.

Enjoy creating this beautiful and flavorful Pomegranate Glazed Chicken in your own kitchen!

Pomegranate Glazed Chicken